For a dessert to showcase summer’s finest blueberries, we wanted a crust that was super flaky, crisp, and buttery, with a sweet-tart, juicy filling. A rough puff pastry was the best choice for the crust: It is sturdier than a traditional pie dough and can hold its shape well without the walls of a pie plate to contain it.
To make the rough puff, we put butter and flour (and a bit of sugar and salt) in a zipper-lock bag and rolled over the bag with a rolling pin to create long, thin sheets of fat. Once the butter was fully incorporated, we added water to form a dough and then rolled and folded it like a letter. After rolling it once again, we coiled the dough and bent it into an “S” shape that we folded onto itself. This arrangement, which was modeled after the way scallion pancakes are shaped, created a neat, even circle that didn’t require trimming.
Blueberry Galette
Notes: We strongly recommend weighing the flour here. Serve warm with whipped cream or ice cream.- 1 cup (5 ounces) plus 2 tablespoons all-purpose flour, divided
- 7 tablespoons (3 ounces) granulated sugar, divided
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter, cut lengthwise into thirds and chilled
- 1/4 cup ice water
- 1 1/2 pounds (about 5 cups) blueberries
- 1 large egg, lightly beaten
- 1 tablespoon Demerara or turbinado sugar
Set the rolling pin across the lowest portion of the bag and, using a rocking motion, flatten the butter beneath the pin into large flakes. Working in sections, move the pin up the bag and flatten the remaining butter. Shake bag to mix. Roll over the bag with the pin, shaking bag occasionally to mix, until the flour becomes very pale yellow and almost all the butter is incorporated.
Transfer mixture to a large bowl (use a rubber spatula or bench scraper to scrape any remaining butter and flour mixture from the bag). Add ice water and toss with a rubber spatula until just combined (mixture will be tacky). Transfer dough to a floured counter. With your floured hands, press dough into a rough 4-inch square.
Roll dough into a 10-by-5-inch rectangle with the short side parallel to the edge of the counter, flouring the counter and dough as needed. Starting at the top of the dough, fold into thirds like a business letter, using a bench scraper or metal spatula to release dough from the counter. Turn dough 90 degrees and repeat rolling into a 10-by-5-inch rectangle. Rotate dough 90 degrees so the long side is parallel to the edge of the counter. Beginning with the long edge nearest you, roll dough into a tight cylinder. Pinch seam closed and roll cylinder seam side down. Roll ends of the cylinder toward the center in opposite directions to form an “S” shape. Fold the “S” shape in half. Press dough into a 5-inch circle. Wrap tightly and refrigerate for at least 1 hour or up to two days.
Meanwhile, place half of the blueberries in a bowl and, using a spatula, press berries against the side of the bowl to break their skins. Add remaining blueberries and 1/4 cup granulated sugar and toss to combine. Transfer mixture to colander set over bowl and let stand for at least 30 minutes.
Adjust oven rack to lowest position, set baking stone on rack, and heat oven to 400 degrees F. Let chilled dough sit on counter to soften slightly, about 5 minutes, before rolling. Line rimmed baking sheet with parchment paper. Roll dough into a 14-inch circle on a well-floured counter, rotating dough frequently and flouring the surface to keep the circle even, without any cracked edges. Roll dough loosely around a rolling pin and unroll it onto the prepared sheet. (It’s OK if the dough hangs over the edges of the sheet.) Cover dough and refrigerate until firm, about 10 minutes.
Remove sheet from refrigerator. Combine remaining 2 tablespoons flour and 2 tablespoons granulated sugar in a small bowl. Sprinkle flour mixture evenly over dough, leaving a 2-inch border. Using a slotted spoon, mound blueberries over the flour mixture, leaving any juices in the bowl. Reserve juices. Carefully grasp 1 edge of dough and fold up 2 inches over the fruit. Repeat around the circumference of the galette, overlapping dough every 2 inches; firmly pinch pleated dough to secure, but do not press dough into fruit. Brush dough with egg and sprinkle evenly with demerara sugar.
Bake galette for 20 minutes. While galette is baking, transfer reserved berry juices to a small saucepan and cook over medium heat until thickened and reduced to 1/4 cup, 3 to 6 minutes.
Remove galette from oven and brush fruit with half of the reduced juices. Return to oven and continue to bake until crust is golden brown and fruit is bubbling, 25 to 30 minutes longer. Transfer galette to a wire rack and brush fruit with remaining reduced juices. Let cool for 30 minutes. Serve.
